Tag: recipe

Home Rituals – Maple Coconut Pumpkin Pie

My friend Camilla introduced me to this pumpkin pie recipe when we were college roommates. She made a dairy-free, gluten-free version that was outstanding. Honestly, it changed my whole outlook on pumpkin pie.

I’m thankful that I don’t have any food allergies or sensitivities. But I picked up a few tricks while living with people who do. Like this Maple Coconut Pumpkin Pie.

I like the filling even more than the traditional recipe. It’s simple enough – just replace the sweetened condensed milk with coconut milk and maple syrup. I couldn’t remember the exact ratio so I looked up these recipes:

King Arthur Flour – Pumpkin Pie

Primally Inspired – Paleo Pumpkin Pie

I also did a little research on what pumpkin is good for. No surprise here – pumpkin is considered to be a superfood. Some of the many health benefits of pumpkin include:

  • High in Vitamins A and C
  • Boosts vision
  • Rich in beta-carotene
  • May reduce the risk of cancer
  • Prevents wrinkles
  • Balances electrolytes

Combining pumpkin with coconut milk and maple syrup takes this recipe up multiple notches. In The Skinny on Skin Care I talk about why coconut is so beneficial for your skin.  (Tip: eating coconut also nourishes your skin from the inside).

Maple syrup does wonders for the body too. I like to cook with a variety of natural sweeteners and maple syrup is one of my favorites. [Read: Home Rituals – Maple Pecan Pie]

Maple Coconut Pumpkin Pie

Filling:

1-15 ounce can pumpkin puree

1 cup full fat coconut milk

1/2 cup maple syrup

3 eggs

2 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1/2 teaspoon Kosher salt

 

Crust:

One 9-inch unbaked pie crust (I use a variation of this recipe: All Butter Pie Crust).

 

Instructions

  1. In a medium bowl, whisk three eggs until well combined. Add pumpkin puree, coconut milk, maple syrup, vanilla, pumpkin pie spice and salt.
  2. Combine filling using an immersion blender.
  3. Refrigerate filling overnight.
  4. Preheat oven to 425 degrees.
  5. Roll pie dough into a 13″ circle and transfer to a 9-inch pie plate.
  6. Pour filling into the unbaked pie shell.
  7. Bake for 15 minutes, then reduce heat to 350 degrees. Bake for an additional 30-40 minutes, or until a knife blade inserted 1 inch from the edge comes out clean.
  8. Serve warm or at room temperature.

Optional: Top with sweetened whipped cream or coconut whipped cream.

Home Rituals – Maple Pecan Pie

I’ve had slow-cooked foods on the brain lately: French onion soup, barbecued ribs and pecan pie. Slow-cooked foods are ideal in the winter and when my body is craving certain foods, I listen.

I’ve wanted to make a pecan pie for ten years. My inspiration came from the Shoshoni Yoga cookbook, which I discovered after a day trip to the Rollinsville, Colorado center.

Even more outstanding than the high frequency of the beautiful mountain ashram or the gentle yoga class was the food…

The yoga class was held in the main hall next to the kitchen where I could hear the cooks chanting mantras (mantra: to protect).

The summer meal consisted of Mexican vegetable soup, salad with avocado dressing, and sopapillas with refried beans and cheese. I felt so nourished from eating these foods and left wanting to know more.

I studied every page of that cookbook. All great recipes (especially the desserts section) but the pecan pie was the most impressive. Why?

They use maple syrup instead of corn syrup.

I didn’t know you could substitute the two. Corn syrup is a standard ingredient in pecan pie. It’s also one of the sweeteners that I avoid.

Maple syrup is packed with nutrients and anti-oxidants. Combined with pecans’ massive health benefits this dessert is a phenomenal superfood.

“One saintly Ma from Bangalore tells us, “We need to eat a little sweet on occasion, so we stay sweet.” – Yoga Kitchen: Recipes from the Shoshoni Yoga Retreat

I’d been hesitant because I wasn’t sure how to do it. I didn’t want to mess up or waste good ingredients. But after a two week Personal Yoga retreat I felt more courageous and aware of my body’s messages.

It became clear that I needed more information. So I did some research which led me to this recipe. It’s similar to Shoshoni’s version and has more detailed instructions.

A Personal Spin

I used pre-shelled pecan pieces (slow food is great but ain’t nobody got time to shell 2 1/2 cups of pecans) and added a little nitrate-free bacon fat to the pie dough (bacon fat prevents the crust from burning). You could go straight butter – just keep an eye on the edges. [Is Lard Healthy?]

Maple Pecan Pie

Prep: 8 hours or overnight

Servings: 8

One 9″ Pie Crust

  • 3/4 cup white flour, chilled
  • 1/2 cup whole wheat flour, chilled
  • 1/2 tsp Kosher salt
  • 5 Tbsp butter, chilled
  • 3 Tbsp bacon fat, chilled
  • 4-6 Tbsp ice water

Filling

  • 2 1/2 cups toasted pecan pieces
  • 6 Tbsp butter
  • 3/4 cup dark brown sugar
  • 2/3 cup Grade B maple syrup
  • 3 large eggs
  • 1/2 tsp Himalayan sea salt
  • 2 tsp pure vanilla extract
  • 2 Tbsp Bourbon (optional)

Prepare the Crust

  1. In a food processor pulse to combine the flours and salt. Add chilled butter and fat and process until the mixture has the consistency of cornmeal. Add 4 Tbsp ice water and pulse until the dough gathers into a ball. Add 1-2 additional Tbsp of water if needed.
  2. Transfer dough to a piece of parchment paper. Form dough into a round disk, handling as little as possible. Wrap dough in parchment paper and place in a sealed ziplock bag. Place in freezer for 30 minutes.
  3. Unwrap dough and lightly flour a rolling pin. Roll dough into a 12″ circle. Transfer to a 9″ pie plate. Press rolled dough to fit pie plate. Shape edges into a fluted or decorative design of your choice.
  4. Chill crust for 30 minutes.
  5. Line pie crust with parchment paper and dry rice or pie weights. Bake crust at 400 degrees for 20 minutes, then remove paper and weights.

Filling

  1. Prepare the filling while the pie crust is baking. In a medium saucepan melt the butter, brown sugar and salt. Remove from heat and add maple syrup, vanilla, and Bourbon.
  2. Stir in the toasted pecan pieces. Option: to infuse the pecans add them to the vanilla-syrup while they are still hot. Let cool completely.
  3. In a small bowl whisk the three eggs. Stir into pecan mixture in three additions.

Pour filling into hot, pre-baked pie crust. Reduce heat to 275 degrees. Bake pie for 20-40 minutes. I recommend reading the Bojon Gourmet’s article for how to determine when the pie is done.

Let the pie cool completely and refrigerate. One hour before serving cut into slices and bring to room temperature.

If you enjoyed this article you might also like:

Home Rituals: Berry Walnut Muffin Bread

Self Teacher Study: Mind Body Tune Up

Summer Skincare is Getting Juicy

Summer Skincare is Getting JuicySummer is in full swing here in Colorado, and now the best time to start a regular juicing routine. The high altitude, hot sun and dry climate is a recipe for chronic dehydration. So drinking plenty of water and nourishing fluids is essential for maintaining good health.

Just like any superfood, fresh juice makes you feel absolutely incredible. The health benefits are phenomenal. According to Dr. Joseph Mercola, juicing can help:

  • Promote weight loss
  • Boost your immune system
  • Increase your energy
  • Support your brain health

I like to make fresh juice for my Personal Yoga Retreats. It helps to increase flexibility, especially water-laden vegetables like celery and cucumber. I only use organic vegetables and let them come to room temperature beforehand.

Nourish Skin Fresh Vegetable Juice

One lesser known secret about skincare is that you have to feed the skin from the inside. So instead of spending lots of $$$ on skincare products to create that healthy “summer glow,” you could invest in a high quality juicer and drink the most beautiful veggies.

I used carrots, beets, sweet potato, celery and parsley, all of which are fantastic for the skin. This recipe is especially good for summer because the combination of carrot, beet and sweet potato helps to protect the skin from sun damage.

Here are a few health highlights of this elixir:

  • Slows the aging process
  • Maintains tissue growth
  • Helps to produce collagen (which prevents wrinkles)
  • Improves skin elasticity
  • Balances the electrolytes in the body
  • Reduces acne/blemishes
  • Detoxifies the blood and liver
  • Anti-inflammatory
  • Rich in vitamins and minerals

Nourish Skin Fresh Juice

Fresh Juice for Summer Skincare

Serves 2

4 medium carrots

4 celery stalks

3 small sweet potatoes

2 small beets

Half of a bunch of parsley

  1. Wash the vegetables thoroughly. Spray with a 50/50 vinegar and water mixture to disinfect. Rinse in cool water.
  2. If the vegetables have been in refrigerated allow them to come to room temperature.
  3. Cut the beets and sweet potatoes into pieces that are small enough to fit into your juicer.
  4. Place a Pyrex measuring cup under the spout to catch the juice.
  5. Turn the juicer on and juice the sweet potatoes and beets.
  6. Add the parsley. Use the carrots to help “feed” the parsley into the juicer.
  7. Last of all, add the celery. (See note.)
  8. Turn the juicer off. The juice will continue run into the measuring cup.
  9. When the flow of juice turns into occasional drips, remove the Pyrex and place a dish sponge underneath the spout to catch the drips.
  10. Give the juice a quick stir.
  11. Pour the juice through a fine mesh sieve into two glasses.

Serve and enjoy!

Note: Celery is fibrous and may stick to the blades which unbalances the juicer. So it’s very important to do this step at the end.

Nourish Your Skin With Fresh JuiceThe clean up is the most work, but you’ll feel so good from drinking your fresh juice that it won’t really matter. And the pulp looks amazing! It reminds me of the Japanese vegetable cakes that are trending right now…

Summer Skincare Juicing PulpJuice pulp makes great compost!

Summer Skincare Juicing Pulp Compost

If you enjoyed this article you might also like:

The Skinny on Skincare

Energizing Maca Truffles

Thai Curry Soup

Thai Curry Soup Recipe

It’s great to be back on the Western Slope of Colorado. There is something extraordinary about this place. I felt it the first time I drove across the Utah-Colorado border. After exploring Arizona, Colorado, Idaho and Utah for the past six months it’s wonderful to know that this is where I want to live. The synchronicity that led to moving to Grand Junction was nothing short of miraculous. And the work that has gone into getting to this point has been significant. Needless to say, I am very, very grateful to be here.

The weather is perfect for soup.

It’s starting to cool down a bit at night, so I’ve been making some small changes to my diet and lifestyle. Soup has been calling my name, so I made a big batch of homemade chicken stock. Last night I whipped up a pot of Thai curry soup. The warming spices and rich coconut milk melded with the slow-cooked meat and vegetables which made the house smell wonderful!

A bowl of good medicine.

This recipe is incredibly versatile, so feel free to play around with the ingredients. I used what I had on hand and made my own curry powder with a good-quality organic turmeric powder. Turmeric is a great addition to your medicine chest [a.k.a. pantry]. According to Dr. Joseph Mercola:

“It has a long history of medicinal use in traditional Chinese medicine (TCM) as well as Ayurvedic medicine.

Traditional medicinal uses include the treatment of liver disease, skin problems, respiratory and gastrointestinal ailments, sprained muscles, joint pains, and general wound healing.

Its benefits have since been well documented in the medical literature, and curcumin—one of the most well-studied bioactive ingredients in turmeric — has been found to promote health and protect against a wide array of health conditions.

It actually exhibits over 150 potentially therapeutic activities, including anti-inflammatory and antimicrobial activity, as well as potent anti-cancer properties that have been intensely studied.”

The full list of health benefits is way too long to list here, so let’s get cooking! One of the ways to really amp up the flavor of any soup or stew is to add a sprinkling of Celtic sea salt in the final stage of cooking. Just be careful – this stuff is STRONG and a little goes a long way. I also add just a touch of sugar to balance the flavor of the curry. I like spicy food but I can get a little heavy handed and the sugar helps to round things out.

Thai Curry Soup

Serves 2

Ingredients:

  • 2 Tbsp coconut oil
  • 1 clove garlic, minced
  • 1/2 small onion, chopped
  • 1/4 red pepper, chopped
  • 1 small carrot, chopped
  • 1/3 yellow squash, chopped
  • 2 mushrooms, rinsed and chopped
  • 1/4 cup diced tomatoes
  • 1 cup cooked dark chicken meat, sliced
  • 1 rounded Tbsp curry powder
  • 1 quart chicken stock
  • 1/2 a can of full fat coconut milk
  • Handful of baby spinach
  • Kosher and Celtic salt
  1. Start by warming the chicken stock in a small saucepan over low heat.
  2. Place a large wok over medium heat. Add coconut oil, chopped onion, red pepper and carrot. Stir occasionally and cook for a few minutes.
  3. Add chopped yellow squash and mushrooms and cook for another 2 minutes. Sprinkle with Kosher salt.
  4. Add minced garlic and sliced chicken meat. Cook for 1-2 minutes, then coat with curry powder. Stir mixture constantly (it will be dry) for another 1-2 minutes.
  5. Add chicken stock, coconut milk and diced tomatoes. Bring to a boil and then simmer until carrots are tender (15-2o minutes). Add a sprinkle of Celtic sea salt and adjust seasonings as needed.
  6. When ready to serve, add a generous handful of baby spinach and stir until the leaves are wilted. Ladle soup into two bowls.

Serve with hot white rice or cooked noodles.

Easy Thai Curry Soup Recipe

If you enjoyed this recipe you might also like: Home Rituals – Tortilla Soup 

Home Rituals – Chocolate Chip Cookies

So this week I wanted to share another recipe with you.  It’s an adaptation of the very first recipe that I ever learned (I was six years old) so it’s pretty dear to my heart.  I have a thing for making chocolate chip cookies.  Eating them isn’t so much the goal – it’s really just about the process of making them.  It’s a little ritual that I practice whenever I’m in a new living situation.  There’s something very soothing about it (maybe you can relate) and it brings a sense of being at home no matter where I am.

While cooking is an art baking is a science, so I stay pretty close to the original Toll House cookbook recipe.  But I’ve learned some tricks along the way too, so here’s the most recent evolution of this tried and true classic:

Chocolate Chip CookiesChocolate Chip Cookies

Ingredients:

  • 2 and 1/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter
  • 3/4 cup cane sugar
  • 2/3 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 10 oz. dark chocolate chips
  • 1 cup chopped nuts
  1. Preheat oven to 350°F.
  2. In a small pan over low heat, melt butter, cane sugar and brown sugar. Stir to combine and remove from heat. Cool for at least 10 minutes.
  3. Combine flour, baking soda and salt in small bowl.
  4. Transfer butter-sugar mixture to a medium bowl. Add vanilla extract. Add eggs, one at a time, beating well after each addition.
  5. Gradually stir in flour mixture.
  6. Stir in morsels and nuts and CHILL the dough completely-at least 4 hours.
  7. Drop rounded tablespoons of dough onto ungreased baking sheets.
  8. Bake for 8-10 minutes – halfway through the baking time turn the pan 180 degrees.
  9. Allow cookies to cool before transferring.
  10. COOL the pans completely before baking another batch (option: run cold water over the pans).

Another trick is to use parchment paper to help reduce clean up. I like to store the cookies in the freezer in small ziplock bags and share them with as many people as possible.

*** For high altitude baking increase flour by 1/4 cup ***